Celebrating World Gin Day on 10 June 2023.

Here is a much-loved cocktail for your gin-credible party:

Violet Gin & Tonic

Ingredients

  • 40ml Gin
  • Tonic water
  • Figs
  • Ice
  • Lemon peel, for decoration

    Preparation

    1. Wash figs, cut into thin slices and drape on the edge of a glass
    2. Add ice cubes, gin and top up with tonic water
    3. To decorate, place a strip of washed lemon peel on the edge of the glass, cut once from below and once from above until it can be pulled apart in an N-shape

    Be inspired by this creative way of enjoying refreshing gin:

    Cucumber / Raspberry G&T Ice Blocks

    Ingredients

    • 50ml Gin
    • 350ml Tonic
    • Juice of 1 lime
    • Cucumber slices

    Preparation

    1. Mix gin, tonic and lime juice
    2. Place the cucumber into slices in ice-cream moulds
    3. Fill the moulds with the gin and tonic mixture
    4. Freeze for at least six hours

    Ingredients

    • 150ml water
    • Juice of 1 lime
    • 2½ tablespoons sugar
    • 50ml gin
    • 350ml tonic
    • 200g frozen raspberries

    Preparation

    1. Simmer water, lime juice and sugar over medium to high heat for 1-2 minutes or until the sugar dissolves
    2. Remove the pot from the stove and allow the mixture to cool down a little
    3. Add gin and tonic, stir and set aside
    4. Put the frozen raspberries in a sealable plastic bag and crush with a rolling pin
    5. Pour 1 tablespoon of the raspberries into ice-cream moulds
    6. Top up the moulds with gin and tonic mixture and freeze for at least 6 hours

    Use gin to cook with this delicious recipe:

    Gin & Lemon Pasta with Mussels

    Ingredients

    • 1kg mussels
    • 1 clove garlic (chopped)
    • 1 onion (diced)
    • 1 carrot (diced)
    • 1 leek (sliced)
    • 3 tablespoons olive oil
    • 700ml white wine
    • 250ml fish stock
    • 1 teaspoon black peppercorns
    • 1 bay leaf
    • 6-8 tablespoons chopped parsley
    • Salt and pepper

    Preparation

    1. Place the mussels in a large bowl of cold water for 10 minutes
    2. Throw away floating, damaged and open shells
    3. Brush the rest thoroughly, remove the beard and rinse with cold water
    4. Place garlic, onion, carrot and leek in a large pot, pour in white wine and fish stock
    5. Add the herbs, seasoning and parsley

    Ingredients

    • 2 shallots (finely chopped)
    • 3 cloves garlic (pressed)
    • 2 sprigs rosemary
    • 100ml gin
    • 200ml fish stock
    • Zest of 1 lemon and juice of half
    • 250ml cream
    • 400g pasta
    • Fresh Parmesan cheese

    Preparation

    1. Put a pot of water on stove to boil, and following instructions on the packet to cook the pasta
    2. Heat a little olive oil in a pan
    3. Add shallots, garlic and rosemary to the pan
    4. Gently fry the ingredients, deglaze with gin then add the fish stock
    5. Grate the rind of the lemon, squeeze the juice out of one half and add to the sauce
    6. Season to taste with salt and pepper, then keep on low heat while pasta and mussels cook
    7. Add the mussels to the previously prepared stock, cover and cook over high heat for 4-5 minutes until they open
    8. Mix with cooked pasta with the sauce, garnish with mussels

    For really good gin, shop for Caorunn at aeclub.com.my!

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